Yes, kale is everywhere, but Matt Robertson’s take at ­<strong>Montecito</strong> is the city’s best. He finely chops purple, green and black leaves, then tosses them with house-made garlic bread crumbs, pecorino and an anchovy-tinged dressing. $12. <em>299 Adelaide St. W., 416-599-0299.</em>

At <strong>Rasa,</strong> Adrian Niman tosses together kale, cabbage, bell peppers, quinoa, and deep-fried harissa-dusted chickpeas for crunch, plus grapes and feta for a salty-sweet kick. He smears jalapeño and feta cream on the side of the bowl for DIY distribution. $13. <em>196 Robert St., 647-350-8221.</em>